Creamy Butternut Squash Soup – Vegan Recipe

Well fall has finally arrived here in the northeast, and with the cool, crisp weather comes the desire of making hot soups. My friends are all a buzz sharing their favorite soups with one another, and this soup came up as a “have to try” soup. It also happens to be one of my husband’s favorites. Curt Robair, Head Chef at Menla Mountain Retreat Center in the Catskill Mountains is sharing his special recipe with us today so that we can all enjoy this fall soup. Please let me know how it came out. Chef Robair is an awesome chef.

Place squash, garlic, pear and onion into a large stock pot with oil and cook until soft (try not to brown). Aprox. 8 minutes
Add vegetable stock (just enough to cover squash ). Add thyme.
Simmer until squash is soft and falls apart with a touch of a fork.

You may want more or less stock, depending on how thick or thin you like your soup. The amount of stock may vary with the size of the squash.
Blend with an immersion blender until smooth.
Add nut cream to desired consistency. Rice or Almond milk can be used in place of cream.
Pink Himalayan Salt & pepper to taste.
Sprinkle with nutmeg and serve.

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